Skip to main content

Strawberry Rhubarb and Rose Fool

Print

Strawberry Rhubarb and Rose Fool. Photo: Dennis Evans. Props: Attica

Fools are classic English desserts that have recently come back into favour. It’s easy to see why: they are quick to assemble, with luscious whipped cream and sweet fruit.

Recipe courtesy of Beverly McClare, Tangled Garden

Ingredients:

  • 6 cups (1.5 L) rhubarb, chopped into 1/2-inch (1-cm) pieces
  • 1 1/2 cups (325 ml) strawberries
  • 1/2 tsp (2 ml) grated lemon rind
  • 3 Tbsp (45 ml) lemon juice
  • 2 Tbsp (30 ml) water
  • 1 Tbsp (15 ml) freshly chopped mint
  • 1 cup (250 ml) granulated sugar
  • 2 cups (500 ml) whipping cream
  • 1 cup (250 ml) fragrant rose petals

Directions:

  1. In a saucepan combine rhubarb, strawberries, lemon rind, lemon juice, water and sugar.
  2. Cover and cook over low heat, stirring occasionally, until fruit is tender, about 20 minutes.
  3. Remove from the heat, and allow to cool completely. Add mint and purée the fruit. At this point the mixture can be refrigerated overnight if desired.
  4. Whip cream and add the rose petals, ensuring to save a few.
  5. Fold the whipped cream into the fruit. Drape a few of the remaining rose petals on top.

More Recipes

Pickled Nasturtiums

This is a delicious cure for most edible flowers. They make a perfect accompaniment to smo...

Lavender-Infused Sugar

This lavender sugar can be made in larger quantities and makes for a great hostess gift. ...

Lavender Tea

One of the easiest and most approachable ways of introducing lavender to your palate is in...

Nasturtium Butter

This recipe takes a simple foliage from your backyard and turns it into a zesty accompanim...

Lavender Lemonade

This fresh beverage offers a little bit of childlike fun with a more grown-up sensibility....

Do NOT follow this link or you will be banned from the site!